Skillet Pasta and Sausage
Smoky Sausage Skillet Pasta with Melted Jack Cheese
Sliced smoked sausage gets golden alongside sweet onions before pasta cooks right in the same pan with broth and tomatoes. The result is a creamy, satisfying dinner that dirties just one skillet and delivers maximum comfort with minimal cleanup.
There's something deeply satisfying about watching sausage slices develop those crispy, caramelized edges in a hot skillet — the sound alone tells you good flavor is happening. This dish builds on that foundation, combining the smoky depth of browned sausage with sweet onions and garlic before letting everything cook together in one pan.
One-pot pasta has become popular for obvious reasons, but not all versions deliver on taste while promising convenience. This one does both by layering flavors strategically: the sausage renders its fat, the onions soften in that fat, and the pasta absorbs all those concentrated flavors as it cooks directly in the broth and tomatoes. The result is pasta that tastes like it simmered for hours, not minutes.
The Monterey Jack cheese melts into creamy pockets throughout the dish without making it heavy, while the half-and-half adds just enough richness to pull everything together. It's the kind of dinner that works equally well for busy weeknights or when you want something comforting without the fuss of multiple pots and pans.
Ingredients
- 1 tbspolive oil
- 1 lbfully cooked smoked sausage (like kielbasa or andouille)
- 1 cupyellow onion, diced
- 2 clovefresh garlic cloves, minced
- 2 cuplow-sodium chicken broth
- 14½ ozcanned diced tomatoes with juice
- 8 ozdry penne pasta
- ½ tspcrushed red pepper flakes
- ½ tspkosher salt
- ½ tspfreshly ground black pepper
- ½ cuphalf and half or heavy cream
- 1 cupMonterey Jack cheese, freshly shredded
- ⅓ cupgreen onions, thinly sliced
Instructions
- Slice the sausage into rounds about 1/4-inch thick, then heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the sausage and diced onions, stirring occasionally until the sausage develops golden-brown edges and the onions soften — this takes about 4-5 minutes and builds the flavor foundation for the whole dish.⏱ 5 min
- Stir in the minced garlic and let it cook for 1-2 minutes until you can smell its aroma wafting up from the pan. Don't let it brown or it'll turn bitter.⏱ 2 min
- Pour in the chicken broth and canned tomatoes with their juices, then add the dry penne, red pepper flakes, salt, and black pepper. Bring everything to a rolling boil, then cover the skillet and dial the heat down to medium-low. Let it simmer for 15 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the liquid.⏱ 15 min
- Uncover and stir in the cream, letting it simmer for another 1-2 minutes until heated through and the sauce looks cohesive. The pasta should be saucy but not soupy.⏱ 2 min
- Take the skillet off the heat and immediately sprinkle the shredded Monterey Jack over the pasta. Stir gently until the cheese melts into silky strands throughout the dish. Scatter the sliced green onions on top and serve straight from the skillet.
Tips & Tricks
- Don't skip browning the sausage properly — those golden edges add crucial flavor that can't be replicated later.
- Use a deep 12-inch skillet or the pasta won't have enough room to cook evenly; a shallow pan will leave you with crunchy noodles on top.
- Stir the pasta only once during the covered cooking time to prevent it from sticking while still allowing proper absorption.
- If your pasta looks too dry after 15 minutes, add a splash more broth; if it's too soupy, simmer uncovered for an extra minute or two.
- Let the skillet cool slightly before adding the cheese so it melts smoothly instead of clumping.
Frequently Asked Questions
Can I use a different type of sausage?
Any fully cooked smoked sausage works well — kielbasa, andouille, or Italian sausage all bring their own character to the dish. Just avoid raw sausage since it needs longer cooking time than this recipe allows.
What if I don't have Monterey Jack cheese?
Cheddar, Colby, or even mozzarella work as substitutes. Sharp cheddar adds more punch, while mozzarella gives a milder, stretchier result.
Can this be made ahead?
It's best served fresh, but leftovers reheat well with a splash of broth or cream to loosen the sauce. The pasta will absorb more liquid as it sits, so expect to add moisture when reheating.
How do I make this spicier?
Double the red pepper flakes or add a diced jalapeño with the onions. For serious heat, use spicy sausage and finish with hot sauce to taste.
Can I double this recipe?
Yes, but use a very large skillet or Dutch oven to ensure the pasta has enough room to cook properly. You may need an extra 2-3 minutes of cooking time for the larger batch.